Blackberry Jam
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
20
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Calories
322 kcal
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Course
Condiments
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Cuisine
American
Blackberry Jam
Description
The Blackberry Jam recipe starts by preparing berries with lemon juice and mashing them to release juice and flavor. After simmering, the mixture is optionally pressed through a fine mesh or food mill to remove seeds, yielding a smooth juice base. The juice is then mixed with granulated sugar in a heavy-bottomed pot, dissolved over medium-low heat, and brought to a full rolling boil on medium-high heat while stirring.
At the boiling point, liquid fruit pectin is added, and the mixture returns to a rolling boil for exactly one minute before removing from heat. This ensures proper thickening, resulting in a firm jam gel once cooled. The lemon juice balances sweetness and helps with preservation.
This jam can be canned using sterilized jars and a water bath for longer storage or kept refrigerated and used fresh. It's dedicated to yielding about 8 to 9 cups. The method supports seedless jam if seeds are fully strained out or a seedy version if some seeds are retained.
For jam without pectin, longer cooking until the jam reaches 105°C (221°F) gel stage can be done. Consumption and storage guidelines emphasize proper cooling and sealing to maintain freshness and safety.
Ingredients
- 2.5 quarts blackberries about 8 cups, fresh or frozen
- 2 Tablespoons lemon juice
- 7 cups granulated sugar
- 1 packet liquid fruit pectin Sure Jell Certo
Instructions
- (If you are planning to can the jam, prepare waterbath and sterilize jars).
- Clean berries just before using. Add the blackberries and lemon juice to an extra-large saucepan. Mash with a potato masher and simmer for a few minutes, to break down the fruit.
- (Optional, but recommended:) Use a food mill, or press mixture through a fine mesh strainer, into a bowl, to remove seeds.
- Measure out 4 cups of berry juice and add to an extra-large heavy bottomed stock pot. Add 2-3 spoonfuls of the leftover seeds for blackberry “jam”. (Jelly uses the juice only).
- Add sugar and stir to combine. Turn burner to medium low, stirring occasionally, cooking for several minutes until sugar has dissolved.
- Increase the heat to medium high, and cook, stirring constantly, until the mixture comes to a full boil (a rolling boil that can’t be stirred down).
- Add the pouch of pectin, stirring continuously, and allow to return to a full boil. Set a timer for 1 minute, stirring continuously, and remove from the heat after 1 minute.
- Pour jam into prepared jars and seal with lids.
- For Freezer Blackberry Jam: Allow the jam to cool at room temperature for 24 hours, then store in the fridge for up to 1 month, or the freezer for up to 1 year.
- To Can: Process in a boiling water bath for 10 minutes (or longer if at high altitude*). Allow to rest on your counter for 24 hours, to ensure the jars settle and seal properly. Check seals, and store jam in a cool, dry place for up to one year.
Notes
- To make seedless jam, strain all seeds using a food mill or fine mesh strainer and avoid adding any seeds back.
- No-pectin jam can be made by cooking until it reaches the gel stage at 105°C (221°F), testing by chilling a spoonful on a cold plate.
- Adjust processing time for waterbath canning depending on altitude for safe preservation.
- The recipe yields about 8 to 9 cups of jam, depending on final cooking and ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 81g | 27% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 195mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 76g | 152% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 25mg | 28% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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